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<blockquote data-quote="bowriter" data-source="post: 1706004" data-attributes="member: 1518"><p>I just started posting on this forum. I don't want anyone to think I am some kind of executive chef. I just like to cook and have been doing so for a long time. I grew up cooking. The first book I wrote was a cookbook. I have had several people PM or email me asking for a my recipes.</p><p></p><p>Here's the deal I don't have any recipes. I have never had one. The only thing I measure is water or stock and rice. Everything else just instinct. So I can't give you a recipe. No matter what dish I am making, the ingredients may change at any time. My specialty is Cajun food, second is grilled meat, especially deer meat.</p><p></p><p>If I had a recipe, I'd gladly share it. But I can't even tell you how I make my marinades or my vinagaretts. I can tell you. I go through a lot of fresh paparika. I use a lot of fresh basil and oregano and thyme. I have no idea how much. I am big making and storing stocks-fish and seafood and chicken and beef.</p><p></p><p>I can give you tips on cooking time and basic ingredients but I have no recipes.</p></blockquote><p></p>
[QUOTE="bowriter, post: 1706004, member: 1518"] I just started posting on this forum. I don't want anyone to think I am some kind of executive chef. I just like to cook and have been doing so for a long time. I grew up cooking. The first book I wrote was a cookbook. I have had several people PM or email me asking for a my recipes. Here's the deal I don't have any recipes. I have never had one. The only thing I measure is water or stock and rice. Everything else just instinct. So I can't give you a recipe. No matter what dish I am making, the ingredients may change at any time. My specialty is Cajun food, second is grilled meat, especially deer meat. If I had a recipe, I'd gladly share it. But I can't even tell you how I make my marinades or my vinagaretts. I can tell you. I go through a lot of fresh paparika. I use a lot of fresh basil and oregano and thyme. I have no idea how much. I am big making and storing stocks-fish and seafood and chicken and beef. I can give you tips on cooking time and basic ingredients but I have no recipes. [/QUOTE]
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